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Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

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Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Adding Salt in Recipes

    Hello, I have one question. why don't you add salt in many of your dishes? Shiyamala from India

    I tried Nigella's Buttermilk Scones recipe this weekend, which I got from the NPR website. They looked beautiful when they came out of the oven, but I was very disappointed when I tried them because they had almost no taste at all. When I looked at the recipe again I realized salt is not listed as an ingredient. Is this a mistake? I have made many scone recipes, from the UK as well as the US, and not one was without salt. Thanks for your help.

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  • Nigella's App - iPad and Android

    Is there any possibility Nigella's app will become available on the Android market.

    Will Nigella be releasing an app for blackberry smart phones? Thanks! Joella 

    Hello, I was wondering, is it possible to download the Nigella App to Android phones? If not, will Android Apps from Nigella be developed soon? Thank you. Maria, Norway

    Is there an iPad version of Nigella's Quick Collection App coming out please? Thanks, greedygut.

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  • Chocohotopots - Help!

    I followed everything for the Chocohotopots (Feast p256) that I saw Nigella make on the television (and then even viewed it on youtube). I used all purpose flour, and instead of the choc chips, i used Lindt dark choc - extra fine - and cooking butter. Is normal sugar fine, or should I use caster sugar? I have a Samsung grill cum convection microwave oven, but I can only set it to Watts. I set it to 180W,for around 15mins or so. Since it was my first time I thought I would try it with just one ramekin filled with batter. After i closed the oven window, I saw the batter rising up and down inside the ramekin, which is why i took the ramekin out with 10-11mins. To my dismay, there was no gooey choc oozing out, and as I ate it hot, it was more like a cake. it was getting harder as I time went by Please help me, on where I have gone wrong. Leena

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  • Apple Cider Vinegar for Meringue

    Hi, since I'm a Muslim & most of the meringue recipes that I've compiled require white white vinegar, red wine vinegar or balsamic vinegar, which are non-halal products. Is it possible to replace them with apple cider vinegar instead?

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  • Weights and Measures for Australia

    Hello Nigella and Team, my query is in regard to conversion of recipes. I am in Australia and wondering if there are differences between the U.K. weights and measures compared with the Australian ones? Thank you, MoyraMac.

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  • Old Fashioned Chocolate Cake.

    The recipe for the Old Fashioned Chocolate Cake (Feast, p 269) requires 150ml sour cream. Here in India we don't get this at the store or supermarket. I was wondering if I could make this at home? Thank you so much.  

    Many of Nigella's recipes,including cakes,etc ask for sour cream which is not easily available here in India. And if I pick it up from a restaurant/deli it is quite expensive.I tried making it at home but wasn't satisfied with the results. Please help. I would love especially to try Nigella's Old Fashioned Chocolate Cake. Hensy.

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  • Basic Kitchen Equipment for Newly weds?

    What are the basic items of kitchen equipment for a newly wed couple? We paid for our own wedding and consequently are a bit cash-strapped, what are the best essentials to have in our kitchen? We have an oven, stove top, toaster and kettle. Whoohoo: four down, hundreds to go! Also please bear in mind that I'm not the world's most imaginative cook and regrettably have little time for the kitchen (we both work and study). Many thanks!

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  • Dragon Chicken - Dutch Version of Kitchen

    I have the Dutch version of Kitchen and I think I have found a mistake. Yesterday I was making the Dragon Chicken recipe on p415 and all went well until I got to the part where it said "... add the 2 kinds of oils...". I checked the ingredients list, because I thought I overlooked the oil, but there is only mention of one kind of oil; the garlic oil. I used a big dash of regular olive oil, hoping that would work. And it did! The wings were really nice and absolutely not to spicy. But the question remains; what is the story of the missing oil? Thanks in advance, Ineke van der Pol (The Netherlands)

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